Some like it hot... These little Padrón Peppers have a mild sweet and complex flavor which is perfectly complimented by addition of Whiskey Oak Smoked Salt but just wait until you get the one hot one hiding in the batch.
Heat 1 Tbsp of oil in cast iron pan until just starting to smoke
Add enough peppers to form single layer in bottom of pan without crowding or stacking
Cook, without stirring, until first side of pepper is browned/blistered than turn and continue to cook until all sides are blistered, about 4 minutes
Remove peppers to bowl then add reserved 1 Tbsp olive oil, Whiskey Oak Smoked Salt (to taste), and toss to coat
Use the stem to pick up and eat.
Ingredients
Directions
Heat 1 Tbsp of oil in cast iron pan until just starting to smoke
Add enough peppers to form single layer in bottom of pan without crowding or stacking
Cook, without stirring, until first side of pepper is browned/blistered than turn and continue to cook until all sides are blistered, about 4 minutes
Remove peppers to bowl then add reserved 1 Tbsp olive oil, Whiskey Oak Smoked Salt (to taste), and toss to coat
